3 cups milk, ideally whole or 2 percent (I use 1 12oz can of condensed milk mixed 1:1 with water)
2/3 cups sugar
2/3 cups Hershey's Special Dark Cocoa Powder
1/4 cup powdered whole milk
5 tablespoons cornstarch
2 tablespoons unsalted butter, melted
Loosely mix ~2 cups milk, sugar, cocoa powder, and powdered milk into sauce pan. In a separate bowl, mix the remaining ~1 cup milk 5 tablespoons of corn starch.
Turn on medium low heat on the sauce pan, and blend things well together with a whisk. An electric whisk is highly recommended. Use a spatula to scrape any dry bits into the mix.
Wait until things begin to steam in the saucepan, then mix in the cornstarch milk mix and butter. Turn the heat to low.
Continuously stir with spatula in a slow motion. Do this until the pudding begins to thicken. On the first sign of a bubble, transfer to a covered bowl and refrigerate. To avoid any skin, it is ideal to do the transfer quickly, and to mix the pudding in the bowl to break up the surface.
Wait a few hours for it to cool, then serve.